First Condition. — Sometimes the system from over-
taxation, either mental or physical, needs a period of
complete rest or comparative inaction ; or, as in the com-
mencement of m.any forms of sickness, the diet should be
food which merely satisfies the hunger and which soothes
and reduces inflammation and quenches thirst, but does
The Boston Cook Book,
411
not nourish nor stimulate. Foods proper at such times
come under the head of starchy gruels, gelatinous soups
and jellies, oranges, grapes, etc., and mucilaginous, acid,
and aromatic drinks.
Flour or Arrowroot Gruel.
1 cup boiling water. I 2 teaspoonfuls flour, wet in cold
1 saltspoonf ul salt. | water.
Cornstarch and rice-flour gruels are made in a similar
manner. Use a little more of wheat flour than of the
others.
Mix the flour and salt, and make into a smooth thin
paste with cold water, then stir it into the boiling water.
Cook five minutes, or until the desired consistency^ is ob-
tained. Strain ; then add sugar ^ if preferred, and thin
with a little milk. If intended for a fever patient, a little
lemon juice improves the flavor ; if for a patient with sum-
mer complaint, boil with the gruel half an inch stick of
cinnamon or a little nutmeg,, — the spice will help to re-
duce the laxative condition. Sick people soon tire of
sweets, and gruels should be sweetened only slightl}^, if
at all. Flour and starch}^ gruels should not be given in
typhoid fever, or when .the disease is located in the intes-
tines. Nor should they ever be used in excess, as, being
rapidly swallowed, the}^ are unaffected b}^ the alkaline
action of the saliva, and pass through the stomach un-
changed and severely^ tax the intestines. They should
be kept in the mouth and mingled with the saliva before
swallowing.
Milk Porridge.
2 dozen raisins, quartered. I 1 tablespoonful flour.
2 cups milk. | Salt to taste.
Boil the raisins in a little water twenty minutes. Let
the water boil away, and add the milk. When boiUng,
add the flour rubbed to a thin paste with a Uttle cold
milk. Boil eight or ten minutes. Season with salt and
412
The Boston Cook Booh
strain. Or omit the raisins, and add sugar to taste ;
or add the beaten white of one egg after it comes from
the stove.
Barley Gruel.
Boil one ounce of pearl barley a few minutes, to cleanse
it. Pour off the water, add one quart of cold water and
half a teaspoo7iful of salt^ and simmer one hour, or until
reduced one half. Strain it ; sweeten to taste, and add a
little lemon or nutmeg^ if desired. Barle}^ contains muci-
lage, and is soothing and refreshing in fevers and gastric
inflammation.
Indian Meal Gruel.
1 tablespoonf ul flour. | 1 teaspoonful salt.
2 tablespoonf uls corn meal, j 1 quart boiling water.
Mix the flour, meal? and salt. Make into a thin paste
with a little cold water, and stir into the boiling water.
Boil thirty minutes, stirring often ; thin with milJc or
cream. Milk may be used instead of water by mak-
ing the gruel in a double boiler. Indian meal gruel
requires longer time for cooking than any purel}^ starchy
gruels.
iVb. 2. — Wet one heaping teaspoonful of 7neal and
one saltspoonful of salt in a little cold water, and stir into
one cup of boiling water. Boil slowly thirt}' minutes. ✪ Flour or Arrowroot Gruel
Page 241 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
First Condition. — Sometimes the system from overtaxation, either mental or physical, needs a period of complete rest or comparative inaction ; or, as in the commencement of m.any forms of sickness, the diet should be food which merely satisfies the hunger and which soothes and reduces inflammation and quenches thirst, but does
The Boston Cook Book,
not nourish nor stimulate. Foods proper at such times come under the head of starchy gruels, gelatinous soups and jellies, oranges, grapes, etc., and mucilaginous, acid, and aromatic drinks.
Flour or Arrowroot Gruel.
1 cup boiling water. I 2 teaspoonfuls flour, wet in cold
1 saltspoonf ul salt. | water.
Cornstarch and rice-flour gruels are made in a similar manner. Use a little more of wheat flour than of the others.
Mix the flour and salt, and make into a smooth thin paste with cold water, then stir it into the boiling water. Cook five minutes, or until the desired consistency is obtained. Strain ; then add sugar if preferred, and thin with a little milk. If intended for a fever patient, a little lemon juice improves the flavor ; if for a patient with summer complaint, boil with the gruel half an inch stick of cinnamon or a little nutmeg, — the spice will help to reduce the laxative condition. Sick people soon tire of sweets, and gruels should be sweetened only slightly, if at all. Flour and starchy gruels should not be given in typhoid fever, or when .the disease is located in the intestines. Nor should they ever be used in excess, as, being rapidly swallowed, they are unaffected by the alkaline action of the saliva, and pass through the stomach unchanged and severely tax the intestines. They should be kept in the mouth and mingled with the saliva before swallowing.
Milk Porridge.
2 dozen raisins, quartered. I 1 tablespoonful flour. 2 cups milk. | Salt to taste.
Boil the raisins in a little water twenty minutes. Let the water boil away, and add the milk. When boiling, add the flour rubbed to a thin paste with a Uttle cold milk. Boil eight or ten minutes. Season with salt and
The Boston Cook Booh
strain. Or omit the raisins, and add sugar to taste ; or add the beaten white of one egg after it comes from the stove.
Barley Gruel.
Boil one ounce of pearl barley a few minutes, to cleanse it. Pour off the water, add one quart of cold water and half a teaspoonful of salt and simmer one hour, or until reduced one half. Strain it ; sweeten to taste, and add a little lemon or nutmeg if desired. Barley contains mucilage, and is soothing and refreshing in fevers and gastric inflammation.
Indian Meal Gruel.
1 tablespoonf ul flour. | 1 teaspoonful salt.
2 tablespoonf uls corn meal, j 1 quart boiling water.
Mix the flour, meal, and salt. Make into a thin paste with a little cold water, and stir into the boiling water. Boil thirty minutes, stirring often ; thin with milk or cream. Milk may be used instead of water by making the gruel in a double boiler. Indian meal gruel requires longer time for cooking than any purely starchy gruels.
iVb. 2. — Wet one heaping teaspoonful of 7neal and one saltspoonful of salt in a little cold water, and stir into one cup of boiling water. Boil slowly thirty minutes.
Records on this page
Flour or Arrowroot GruelMilk PorridgeIndian Meal GruelBarley GruelOatmeal Gruel